Apricot-Glazed Plant-Based Ground Protein Meatball Sandwiches
with Garlic-Butter Rolls and Cranberry Salad
Flavourful apricot spread adds a twist to our glazed plant-based ground protein meatballs! These meatballs are a dinner party classic, but we've packed them into garlic-butter buns to make for an easy grab-and-go supper!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
1 unit(s)
Carrot
56 g
Spring Mix
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
Not included in your delivery
0.31 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add apricot spread and 3 tbsp (6 tbps) BBQ sauce to a small bowl, then stir to combine. Set aside.
- Peel, then coarsely grate carrot.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots, then toss to coat.
- Add plant-based ground protein, panko, remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then meatballs. Cook, turning occasionally, until browned on all sides and cooked through, 11-13 min.** (TIP: Reduce heat to medium-low if meatballs are browning too quickly.)
- Remove pan from heat. Carefully drain and discard fat. Add apricot-BBQ sauce mixture, then toss to coat meatballs. Cover to keep warm.
- Meanwhile, halve rolls.
- Arrange on a baking sheet, cut-side up. Add 2 tbsp (4 tbsp) butter to a small pot. Melt over medium heat, 1-2 min. Add remaining garlic puree. Cook, stirring often, until fragrant, 30 sec.
- Brush garlic butter onto halved rolls. Sprinkle cheese over top halves.
- Broil in the middle of the oven, until cheese melts, 1-3 min. (TIP: Keep an eye on rolls so they don't burn!)
- Add spring mix to the bowl with carrots, then toss to combine.
- Stack some salad, meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
- Divide sandwiches and remaining salad between plates. Sprinkle salad topping mix over salad.
If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the beef. Disregard tip to add an egg to the mixture.
